More Freezer Cooking

This menu makes:

Apple Meatloaf (2)
Italian Meatballs (60)
Hamburger Stew
Bacon, Egg, and Cheese Bake (2)
Black Bean Quesadillas (8)

Groceries needed:

1 apple
4 yellow onions
1 9oz bag baby carrots
1 head garlic
1 lb ground pork
4 lb ground beef
2 lb ground turkey
1 cup thin sliced ham (prosciutto if you can)
8 strips bacon
2 15oz cans black beans
2 14oz cans diced tomatoes
1 6oz can tomato paste
2 10oz cans beef broth
2 cans chopped green chilies
2 16oz canned kidney beans
apple sauce
apple juice
16 10-inch flour tortillas
4 ½ cups seasoned croutons
bread crumbs
4 C shredded cheddar
4 C shredded pepper jack
1 C grated Parmesan
1 dozen eggs
1 16oz bag frozen potato wedges
1 cup frozen corn
2 8×8 in disposable baking pans

Pantry items:
olive oil
brown mustard
brown sugar
Italian seasoning
apple cider vinegar
chili powder
ground mustard
plastic wrap
heavy duty foil
gallon freezer bags


Apple Meatloaf


2 lb ground turkey
½ cup applesauce
1 C grated apple
1 C bread crumbs
2 eggs
3/4 C apple juice
4 T brown mustard
2 T brown sugar

Preheat oven to 350.
Combine ground turkey, applesauce, grated apple, breadcrumbs, and egg.
Form into 2 equal loaves and place onto a broiler pan.
Combine apple juice, ground mustard, and brown sugar.
Baste each loaf with ½ of mixture and bake 20 minutes.

To freeze:
Cool on counter, and then place on a parchment-lined cookie sheet in the freezer for 1 hour.
Remove from freezer and wrap in plastic wrap and then heavy-duty foil.

To reheat:
Thaw in refrigerator.
Unwrap and bake on broiler pan at 350 for 55 minutes.

Italian meatballs


4 T olive oil
2 yellow onions, finely chopped
1 lb ground beef
1 lb ground pork
1 cup sliced ham, chopped finely
1 C breadcrumbs
2 eggs
2 t Italian seasoning
1/2 cup milk

Preheat oven to 350.
Heat olive oil in a skillet and sauté onions until soft.
In a large bowl combine cooked onion with all other ingredients.
Form into 50 – 60 meatballs and place on a baking sheet.
Bake at 350 for 25 minutes.

To freeze:
Move meatballs to a parchment lined baking sheet and once cooled, flash freeze on baking sheet for 1 hour.
Remove meatballs to freezer bags to store.

To reheat:
Bake frozen meatballs at 350 for 10 – 12 minutes or add with sauce to slow cooker and cook 7 – 8 hours on low.



1 ½ lb ground beef
1 yellow onion, chopped
3 cloves garlic, chopped
1 14oz can diced tomatoes, undrained
1 6oz can tomato paste
1 10oz can beef broth
3 cups water
1 T apple cider vinegar
2 16oz can kidney beans, drained
2 T chili powder
½ t cumin
½ t allspice

In a large pot, cook beef, onion, and garlic until beef is browned.
Drain any excess fat.
Add all remaining ingredients.
Bring to a boil, then reduce heat and let simmer fro 30 minutes.

To freeze:
Let cool to room temperature.
Pour into freezer safe containers and freeze.

To reheat:
Thaw 24 hours in refrigerator.
Put in saucepan and bring to a boil.
Let simmer 10 – 15 minutes.

Slow Cooker Hamburger Stew


1 ½ lb ground beef
3 T flour
1 t salt
½ t pepper
1 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 9-oz bag of baby carrots
1 14oz can diced tomatoes, undrained
1 10 oz can beef broth
1 cup apple juice
2 cups water
1 16 oz bag frozen potato wedges
1 cup frozen corn

Brown beef, onion, and garlic in oil.
When brown, stir in salt, pepper, and flour.
Mix in carrots, tomatoes, broth, juice, and water.

To freeze:
Freeze the hamburger mixture in a freezer bag. Store with frozen bag of potato wedges and frozen corn.

To reheat:
Defrost hamburger mixture in fridge overnight.
Cook in slow cooker 7-8 hours on low.
30 minutes before serving, increase slow cooker to high and add potatoes and corn.

Bacon, Egg, and Cheese Bake


4 ½ cups seasoned croutons
2 cups shredded cheddar cheese
2 cans chopped green chilies
8 eggs
4 cups milk
1 t salt
1 t ground mustard
1/8 t pepper
8 strips bacon, cooked and crumbled

Sprinkle croutons, cheese, and chilies into 2 greased 8×8 inch pans.
In a bowl, combine eggs, milk, salt, mustard, and pepper.
Pour ½ over each pan of croutons.
Sprinkle tops with bacon.

To freeze:
Cover each pan with plastic wrap and heavy duty foil. Freeze.

To reheat:
Thaw in refrigerator for at least 24 hours.
Thaw on counter for 30 minutes.
Remove plastic wrap and replace foil.
Bake, covered with foil, at 350 for 60 minutes.

Black Bean Quesadillas


2 cans black beans, drained and rinsed
2 cups grated cheddar cheese
4 cups grated pepper jack cheese
1 cup grated Parmesan cheese
2 T olive oil
16 10-inch flour tortillas

Preheat oven to 400.
Drain and rinse black beans
In a large bowl combine beans, cheeses, and olive oil and mix well.
Brush one side of 8 tortillas and place oil-side down on a cookie sheet.
Cover each tortilla evenly with cheese mixture.
Top each with another tortilla, brushed with oil (oil side up).
Bake 25 minutes.
Cool completely in refrigerator.
Cut each tortilla into wedges.

To freeze:
Wrap wedges in heavy duty foil, label, and freeze.

To reheat:
Place frozen wedges on a cookie sheet and bake at 400 for 7-12 minutes until cheese is hot and melty.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s